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Wonderful Millet Vegetable Balls

Wonderful Millet Vegetable Balls
Main Ingredient: Barley Buckwheat Rice and Grains Whole Wheat Almonds Various Vegetables

Course: Various Main Dishes

Cuisine: Chinese Japanese

Dietary: Various vegetarian

Special food: Ethnic

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Wonderful Millet Vegetable Balls ingredients

  • 2 c Millet;cooked, cold*
  • -about 3/4 cup uncooked
  • 1⁄2 c Hazelnut (filbert)flour; OR-
  • 1⁄2 c Almonds; ground or other
  • -ground nuts
  • 2 T arrowroot powder;-OR-
  • 2 T -unbleached flour;or kamut
  • flour
  • ---REMAINING INGREDIENTS---
  • 2 T Oil, natural; up to 3 tbsp
  • 1 c Onion, chopped
  • 1 c Brocolli; chopped small -OR-
  • 1 c -asparagus; chopped small
  • 1 c Carrots; chopped small
  • 1 c Mushrooms; up to 1 1/2 cups
  • -chopped
  • 1 c Celery; chopped small -OR-
  • 1 c -Bell pepper; chopped small
  • 1⁄2 c olives, black; chopped
  • -or green olives; chopped
  • 2 garlic cloves, minced
  • 2 Vegetable bouillon cubes
  • 2 t Tamari soy sauce; up to 3 ts
  • -or miso
  • 2 T parsley, fresh, chopped
  • -up to 3 tbsp
  • 1 t dill weed
  • 1 t Paprika
  • 1⁄2 t Marjoram
  • 1⁄2 t thyme
  • ---OPTIONAL---
  • 1⁄4 t Sea salt; especially if
  • -unsalted vegetable bouillon
  • -is used
  • 1⁄2 c Almonds; roasted at home
  • -chopped

Cooking Wonderful Millet Vegetable Balls

1. * to cook millet, use 2 1/2 cups water per 1 cup dry millet.
2. It does not usually need prewashing.
3. Cook 40-55 minutes and use as a substitute for rice in rice dishes.
4. This is one of the best grains, high in vitamins and very alkaline.
5. Mixi cooked millet, hazelnut flour (or ground nuts) and arrowroot powder (or substitute flours) together.
6. Heat the oil and saute the onions, brocolli and carrots until semi-tender.
7. Add the other vegetables and saute another 1-2 minutes more.
8. Break up the bouillon cubes in the stir fry and mix them well with everything else.
9. Remove the saute from heat and mix it well with the millet-flour mixture.
10. Roll it into balls, using 1/8 - 1/4 cup for each ball.
11. Bakei the balls at 400F for 18-22 minutes until hot and toasted for a wonderful flavour.
12. Serve with arrowroot sauce, Mushroomi Gravyi, Vegetarian Gravy or Toasted Cashewi or Sesame Saucei.
13. Incredibly delicious! The 1/8 cup balls may be stir fried in a lightly oiled frying pan and served as "meat balls" with spaghetti and tomato sauce or they may be eaten plain or serve as suggested above.
14. Cold leftover balls keep 4-6 days refrigerated.
15. They are terrific for lunches and snacks - a wonderful protein and vitamin lift.
16. MAKES: 2-4 dozen VARIATIONS: Ricei or quinoa Vegetable Balls: Instead of millet, brown rice may be used.
17. Cook 7/8 cup rice in 2 1/4 cups water so that the rice is very tender.
18. For quinoa Vegetable Balls, cook 1 1/8 cups quinoa in only 2 cups water so that the grain will be less tender than usual.
19. Measure 2 cups of the cold cooked grain before using in the recipe.
20. Other grains may also be used.
21. Experiment with kasha, buckwheat, pot barley, bulgur or other whole grains.
22. Milleti, Rice or quinoa Vegetable Burgers Prepare the Wonderful Millet Vegetable Balls (or the grain you are using as above) and use 1/2 to 3/4 cup of mixture for each burger.
23. Lightly coat the burger with whole wheat, kamut or spelt flour.
24. Grilli them for 4-5 minutes on each side on medium-high heat in a skillet or on a griddle.
25. serve with natural ketchup, mustard, pickle and a bun if desired.
26. tofu Vegetable balls or Burgers Prepare the Wonderful Millet Vegetables (above) except use 1 lb of regular tofu, crumbled instead of the millet.
27. T. V. P. Vegetable Balls or Burgers Prepare the Wonderful Millet Vegetable Balls (above) but in place of the millet use 1 cup texturized vegetable protein (T. V. P. ) or texturized soy protein soaked in 7/8 cup boiling water for 10 minutes or until the T. V. P. expands and softens.
28. SOURCE: _Vegan Delights_ by Jeanne Marie Martin.


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